Recipe: sweet-sour cucumber salad

Recipe: sweet-sour cucumber salad

Looking for a delicious and refreshing salad? This sweet and sour cucumber salad might be the perfect recipe for you.

Looking for a delicious and refreshing salad? This sweet and sour cucumber salad might be the perfect recipe for you. I had a barbecue recently and one a guest made this dish. Normally, I am not a big fan of cucumbers, but this tasted heavenly. It is yummy sweet and fresh at the same time. Make the salad for a barbecue, as an addition to a diner or as a wonderful lunch. The sweet and sour cucumber salad is perfect when eating outdoors during hot summer evenings. A plus is that you can eat it about anywhere. This dish does not take much of your time and another benefit is that it is healthy. I therefore think this recipe is worth sharing.

What do you need?

2 cucumbers
1 red pepper
3 of 4 tablespoons of white sugar
50 ml white vinegar
1 small red onion

How it is made

Put the vinegar with the sugar in a saucepan and warm the mixture for approximately 2 minutes until the sugar is dissolved. Do not let it boil. When the sugar is dissolved, take the pan off the stove and let it cool.

Remove the skin from the cucumbers and cut them lengthwise. It is the intention here to get four pieces. Remove the seeds with a sharp knife and cut all pieces lengthwise again. You eventually have 8 pieces of cucumber. Thereafter, cut these in small pieces of approximately half a centimeter wide.

Cut the red pepper in half, remove the seeds and then cut it into small pieces.

Thereafter, chop the onion. To finely chop an onion, we first cut it in half and then lengthwise. Narrow the cuts if you desire to have smaller pieces. You can also chop the onion with a food processor if you have it.

Then it is time to mix everything together. Take a bowl and put the cucumber, red pepper and the chopped onion all together. Take the saucepan and pour the vinegar and sugar mixture in the bowl. Stir the mixture well and let it cool in the fridge for at least half an hour.

Best is to serve the sweet and sour cucumber salad cold. So only take it from the fridge if it is ready to be eaten and do not let it warm in the sun. If you have any leftovers, you surely can keep them in Tupperware in the fridge.

A piece of advice: cut the cucumber in even thinner slices or slice it in long thin pieces with a potato peeler or a cheese grater to make this dish look different every time.

This recipe is made in an instance and it is the ideal refreshing side dish for diner. Will you try out this recipe?

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